Herb-Roasted Onions

I am a firm believer that you can toss any vegetable into the oven, and it will be amazing.

Broccoli? Yes!
Cauliflower? Yes!
Brussels Sprouts? Yes!
Onions? You better believe it!

I know I've talked about my love for CSA programs on Twitter - have I mentioned it on here? Well, my husband and I recently joined a CSA program, and we are up to our eyeballs in vegetables. And I am loving every second of it.

Last week, we had an abundance of onions. I already had two soup recipes picked out that included the addition of onion, so I was looking for a completely different way to eat them.

Enter Ina Garten's Herb-Roasted Onions. I cannot put into words how savory the mustard and garlic tastes after heating up in the oven. It's not an overwhelming sauce for the onions - just a nice little coating for a pop of flavor. 

Along with the onions, I also roasted some cauliflower and carrots. For those, I just coated them with olive oil and sprinkled with salt and pepper - bake at 400 degrees for 20 minutes.

Herb-Roasted Onions
Source: Ina Garten

Ingredients:

3 onions (red or yellow)

2 tablespoons freshly squeezed lemon juice

1 teaspoon dijon mustard

1 teaspoon minced garlic

1/2 tablespoon minced thyme leaves - you can also use dried thyme

3/4 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup olive oil

1/2 tablespoon minced fresh parsley leaves - again, you can use dried parsley

Directions:

Preheat the oven to 400 degrees.



Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.


For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.


With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature. 

Yield: 3-4 servings